Hello, I tried baking the blueberry muffins last night and although the flavor was fairly good they were very spongy. I am guessing that this is due to the high content of eggs. I have leaky gut syndrome that has caused me to become hypoallergenic and after eating some muffins last night i woke up sick. I think this was due to the eggs. I'm wondering if anyone who has tried egg replacers can tell me if the texture of these muffins changes (becomes less spongy) or for those who have more experience with the recipes on this site.. is the spongy texture common in the cake/muffins? thank you!
Elana's Pantry Forums » recipes
spongy blueberry muffins?
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